Lazy Pilaf in My Sleeve
by Editorial Staff
Delicious pilaf without unnecessary dirty dishes and hassle. I chopped everything, mixed it – and baked in the sleeve. Pilaf with chicken in the sleeve turns out to be incredibly tasty! The rice is crumbly, the chicken meat is soft and tender. Such pilaf is also much healthier, because all products are baked almost without oil.
Ingredients
- Parboiled rice – 1.5 cups (270-280 g)
- Chicken thighs – 600-700 g
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Garlic – 1-2 heads
- Seasoning for pilaf – 2-3 teaspoon (I have a seasoning without salt)
- Vegetable oil – 1 tbsp
- Water – 2 cups (400 ml)
- Salt to taste
- Ground black pepper – to taste
Directions
- Finely chop the onion. Carrots – large enough strips.
- Cut the chicken thighs into medium pieces. Chop 4 garlic cloves.
- Season with salt, pepper, sprinkle with pilaf seasoning (2 teaspoon). Pay attention to the composition of the seasoning: if there is salt, then salt accordingly. Stir in chicken with onions, carrots, garlic and spices
- Rinse the rice well and put it in a roasting sleeve, first tying it on one side. Add salt, seasoning for pilaf, vegetable oil to the rice. Mix everything. Each rice will be coated with a thin layer of vegetable oil, so the rice will be crumbly. Add the remaining cloves of garlic (unpeeled) and the whole head of garlic, washed well beforehand.
- Put chicken and vegetables on top of the rice and garlic. Pour 400 ml (2 cups) water at room temperature into the sleeve. Tie the other side of the sleeve.
- Bake pilaf in the oven at 200 degrees for 35-45 minutes. Pay attention that there is a distance of 10 centimeters from the inflated sleeve to the walls, and especially to the heating element of the oven. The lazy pilaf in the sleeve is ready when the rice has absorbed all the water.
Bon appetit!
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